How to Cook Everything: The Basics: All You Need to Make Great Food--with 1,000 Photos (Hardcover)

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ITEM# 13835548
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    How to Cook Everything: The Basics: All You Need to Make Great Food--with 1,000 Photos (Hardcover)
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    ITEM#: 13835548

    Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.
    The next best thing to having Mark Bittman in the kitchen with you

    Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. WithHow to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

    1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.

    • This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
    • Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
    • 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
    • Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
    • Tips and variations let cooks hone their skills and be creative.

    Specs

    ISBN 9780470528068
    Genre COOKING / Methods / General
    Format Hardcover
    Pages 486
    Publisher Date 2012-03-05 00:00:00.0
    Publisher Houghton Mifflin Harcourt
    Copyright Year 2012
    Height 9.25 in
    Wdth 8.25 in
    Thickness 1.5 in
    Unit weight 3.5 lb
    Language English
    Subtitle All You Need to Make Great Food--with 1,000 Photos
    Edition Detail Reprint
    Audience General/trade
    Authors Bittman, Mark

    Product Reviews


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    • Great Instructional Cookbook

      I'm a self-taught cook and have never really familiarized myself with common techniques, but Mark Bittmann has made it incredibly easy with this latest in the "How to Cook Everything" series. I own three of the books and consider him a cooking god. Everyone who wants to make themselves simply, good food and not order out every meal should buy this. Would be a great graduation, wedding, birthday, holiday, any-occasion gift to cooks of any level.

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    • This book is excellent and easy to use.

      I was not sure what to expect when I order the book. But, it turned out it was a great find. It is a hardback, easy to read, easy to follow, great pictures, great illustrations, and it totally focuses on what the reader/cook needs to know while preparing the dish. For me the recipes revealed a lot of questions I had about cooking. Example: How do restaurants get their chicken and potatoes to come out crispy and brown like that. Well, this book reveals that secret. :) I especially like how it helps identify all the different types of meats, mushrooms, potatoes, etc. It even shows pictures and names of all the different types of pots, pans, utensils, etc. I can go on and on, but I will just say this book is awesome!!

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      • It's a very good cooking book for the beginners.

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